CPC/Meridia has appointed Nicolas Geeraerts as its first Director of Hospitality, signaling a bold new direction in the company’s redevelopment strategy and becoming the first multi-family building developer in New Jersey with its own restaurant brand.

“Starting with Meridia on Main opening in Hackensack this year, all our future buildings will have a public restaurant,” says Brian Pfistner, CPC/Meridia’s vice president of asset management. “It’s an amenity we’ve wanted to bring to our residents and our communities for a while, and Nicolas is the perfect choice to take us forward.”

Geeraerts is a native of Belgium, where at age 16 he and his mother launched the country’s first successful steakhouse. Since arriving in the U.S. in 2004, Geeraerts has served in managerial capacities at several high-profile Manhattan restaurants and as director of operations at Delmonico’s Restaurant Group and The One Group. In 2015, he joined Giuliani Social as Operating Partner, founding the acclaimed food hall The Pennsy and the innovative food truck park-pop-up Shipping and Receiving.

At a spacious 3,000 square feet, the restaurant at Meridia on Main will offer a wide range of food and beverage choices, geared to a casual yet adventurous urban palate. In addition, says Pfistner, some retail spaces in other Meridia buildings will become snack-and-sandwich shops, integrated with residents’ work and lifestyles.

“Our goal is to bring added value to the daily living experience of Meridia residents and to make our buildings a social anchor for the surrounding community,” Pfistner states. “A fun place to dine and meet your neighbors is a foundation for that synergy.”

Nicolas Geeraerts – Brief Bio

Nicolas Geeraerts learned the art of hospitality at an early age, working in his family’s restaurant in Belgium. At just 16 years old, Nicolas and his mother successfully launched the country’s first steakhouse, The Angus Beefeater, which Geeraerts co-managed through his young adult years. Upon graduating from the University VUB in Brussels, Geeraerts traveled to Spain, where he gained more hands-on experience working at fine-dining establishments throughout Alicante, Valencia and Barcelona.

In 2004, Geeraerts moved to Manhattan to further pursue his career in hospitality, working with world renowned chefs/operators such as Patina Group, Jean Georges and Gray Kunz until he was appointed general manager of Chef Todd English’s Olives at the W Hotel in 2008. Over the next several years, Geeraerts worked closely with Chef English, playing a pivotal role in the operation of several of his highly successful and esteemed restaurants nationwide.

Geeraerts’ European refinement, passion for the hospitality industry and flair for venue creation later caught the attention of veteran restaurateur Tony May, for whom he coordinated the design, construction, branding and launch of SD26 Restaurant and WineBar, a three-level, 16,000 square foot fine-dining restaurant in Manhattan.

After the successful launch of SD26 and all its technology (Enomatic, SmartCellar) Geeraerts decided to move into a more entrepreneurial role and decided to part ways with May to start bringing the next level of technology to the Hospitality industry together with Incentient.

Nicolas started at Incentient as National Sales Director and quickly got promoted to Director of International Sales/Distribution, utilizing his international experiences and connections. Conversant in seven languages, Nicolas created and managed successful deals from Europe to Asia and South America with companies such as MGM, Galaxy entertainment group, Café Deco Group, Rezidor, Fursethgruppen, Starwood and many more.

Geeraerts joined Delmonico’s Restaurant Group in October 2012 as Director of Operations, where he oversaw day-to-day operations at Delmonico’s flagship downtown and the launch of Delmonico’s Kitchen in Midtown Manhattan. Geeraerts’ far-reaching experience and comprehensive knowledge of the restaurant and hospitality industry proved instrumental in the launch of Delmonico’s 1837 in Southampton, which opened in the Spring 2013.

Geeraerts served as director of operations for the One Group, a publically-traded restaurant company (STKS) valued at $160 million, with brands such as STK, Bagatelle, Asellina, Gansevoort Park and more. Geeraerts oversaw the day-to-day operations for One Group’s New York venues and played an active role in openings of restaurants in Washington DC and Miami and planning for openings in Chicago, Orlando and Milan.

In 2015, Geeraerts became operating partner in newly-formed company Giuliani Social and opened up the successful food hall The Pennsy to help transform the Penn Station area, as well as the innovative food-truck park pop-up Shipping and Receiving.